The fast, easy, delicious way to prepare eggplant, squash or onions is to roast them in the oven, or grill them if you have a grill. Trim off the stems of the eggplant (no need to peel) and slice it at least 1/2 inch thick. Cut the onions into quarters and the squash lengthwise into two. Don’t make the pieces too small – they will dry out! Generously sprinkle olive oil and salt over all of the vegetables. If you are roasting, arrange the vegetables in an oiled, shallow pan. Preheat the oven or the grill to 400. Put the vegetables in the oven and watch them carefully. They may cook at different speeds. The eggplant is done when it is soft inside and browned on the surface. The onions will take longer.